Blueberry Cheesecake Ice Cream
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- 2 cups whole milk
- 3 cups heavy cream
- 1 1/2 cups granulated sugar
- 4 egg yolks
- 8 oz. cream cheese
- 6 cups blueberries, fresh or frozen (thawed)
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!
Makes about 2 1/2 quarts